Regardless of whether Australia or New Zealand is the rightful creator of the first pavlova, the sweet treat remains a favorite in both countries. And ninety-five miles west of Cairns at Tyrconnell is home to arguably one of the best pavlovas found in Australia.

Carolyn and Cate at Tyrconnell displaying the famous pavlova

Our friend and co-operator of Tyrconnell, Cate Harley, whips up pavlovas that have all our North Queensland program students wanting more. Thankfully to subdue your cravings for Cate’s pavlova, she has shared her recipe with us:

6 egg whites

1 ½ cups castor sugar (superfine sugar)

1 teaspoon white vinegar

1 teaspoon cornflour (or cornstarch)

1 teaspoon vanilla essence

250 milliliters whipping cream, whipped

250 grams fruit

Beat egg whites until very firm with no peaks. Gradually add sugar and beat until dissolved and smooth. Fold in other ingredients until thick for molding. With a spatula, shape into high mound, about two inches tall and slightly higher in the middle, on a baking tray. Bake for 1 ½ hours at 100 degrees Celsius (212 degrees Fahrenheit). Allow to cool completely. Cover with whipped cream and fruit. Fruit can be fresh kiwi fruit, passion fruit and strawberries or simply canned boysenberries or sour cherries in syrup.

For another one of our favorite pavlova recipes, try this one.